TY  - BOOK
AU  - Ashok, Krish
AU  - Science of Indian cooking
TI  - MASALA LAB : The science of Indian Cooking
SN  - 978-0-143-45137-2
U1  - 641.595 4 ASH 
PY  - 2020///
CY  - Haryana
PB  - Penguin Random House India
KW  - Hospitality - the science of Indian cooking
N1  - Ever wondered why your grandmother threw a teabag into the pressure cooker while boiling chickpeas, or why she measured using the knuckle of her index finger? Why does a counter-intuitive pinch of salt make your kheer more intensely flavourful? What is the Maillard reaction and what does it have to do with fenugreek? What does your high-school chemistry knowledge, or what you remember of it, have to do with perfectly browning your onions?
Masala Lab by Krish Ashok is a science nerd's exploration of Indian cooking with the ultimate aim of making the reader a better cook and turning the kitchen into a joyful, creative playground for culinary experimentation. Just like memorizing an equation might have helped you pass an exam but not become a chemist, following a recipe without knowing its rationale can be a sub-optimal way of learning how to cook.

Exhaustively tested and researched, and with a curious and engaging approach to food, Krish Ashok puts together the one book the Indian kitchen definitely needs, proving along the way that your grandmother was right all along
ER  -